Preparation Method

Rinse and Soak the raw rice for at least 4 to 5 hours. Soak sabudana also. Soak it seperately because it won’t take much time. (If you want to make Palappam as an evening snack, put the rice in water in morning only).

Drain and then add them to the grinder.

Add grated coconut, cooked rice, sabudana dry yeast and sugar. You can add salt at this stage or the final stage i.e. at the cooking time.

Add required amount of water and grind all the ingredients to a smooth flowing batter.

Pour the batter in a large bowl or pan. cover and keep aside for fermenting for 8 to 10 hours, depending on the temperature conditions. If the climate is hot, no need to keep the batter in too much time.

After fermenting the batter, mix it and pour it in a non – stick kadai with handle or appam pan. If you are using a non-stick pan, skip oil.

Spread a ladle full of the batter. Turn and tilt the pan so as to spread the batter.cover the pan and let the appam cook. The base would become nicely light golden.

Keep appam in a large plate, otherwise it will stick each other.Serve with any vegetable/non – vegetable stew Kadala curry, tomato kurma, egg curry or sweetened coconut milk.

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